Cumin-Mint Raita Salad
Monica Buck
This easy dish borrows from Indian raita, a cucumber and yogurt mixture designed to cut the heat of spicy foods. Here we added mixed vegetables such as onion and radishes for a refreshing take on chopped salad. Prep Time: about 20 minutes, plus 1 hour to chill.
How to Make It
Step 1
1
Place slivered onion in a bowl. Add cold water to cover and let stand 10 minutes. Meanwhile, slice radishes. Cut cucumber in half lengthwise, scoop out seeds with a spoon, and thinly slice into crescents. Drain onion.
Step 2
2
In a large bowl, mix yogurt, lemon juice, cumin seeds, salt, pepper, and all but 2 tablespoons of the mint. Add onion, radishes, and cucumber and mix gently to coat. Cover and chill at least 1 hour or up to 1 day.
Step 3
3
Just before serving, stir salad again to combine. Sprinkle with remaining 2 tablespoons mint.
Ingredients
1 red onion (8 oz.), peeled and slivered
8 ounces radishes, rinsed and trimmed
1 English cucumber (1 lb.), rinsed
1 cup plain whole-milk yogurt
2 tablespoons lemon juice
2 teaspoons cumin seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup thinly sliced mint leaves
Directions
Step 1
1
Place slivered onion in a bowl. Add cold water to cover and let stand 10 minutes. Meanwhile, slice radishes. Cut cucumber in half lengthwise, scoop out seeds with a spoon, and thinly slice into crescents. Drain onion.
Step 2
2
In a large bowl, mix yogurt, lemon juice, cumin seeds, salt, pepper, and all but 2 tablespoons of the mint. Add onion, radishes, and cucumber and mix gently to coat. Cover and chill at least 1 hour or up to 1 day.
Step 3
3
Just before serving, stir salad again to combine. Sprinkle with remaining 2 tablespoons mint.
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